I promised I would share my recipe for Easy Seafood Stew from a recent
We had been preparing for our summer departure
and I wanted to offer something yummy
but I have also been trying to keep my onhand fresh ingredients to a minimum.
And there were so many other things going on in our lives at the time
that I also didn’t want to spent hours shopping, preparing and cooking.
This recipe was ridiculously simple
and the flavours were surprisingly wonderful.
4 cloves garlic, crushed
1/3 cup olive oil
1/2 cup dry white wine (plus a little extra for the Galley Kat)
1 large can diced tomatoes (28oz)
1 bottle clam juice
Sea salt and pepper to taste
2 large pieces firm white fish cut into 2″ pieces
24 large shrimp, peeled and deveined
24 sea scallops
1/2 cup chopped parsley
1/2 cup chopped basil
Heat oil and sauté garlic until fragrant,
being careful not to scorch.
Deglaze with white wine.
Add tomatoes and clam juice.
Season and simmer for about 10 minutes.
I made this earlier in the day, turned off the heat and set aside.
When ready to serve heat the tomato mixture until it reaches the simmer point.
Stir in all the fish and seafood.
Let the liquid return to simmer.
Cover the pan.
Turn off the heat and let sit for about 5 minutes.
The heat from the tomato sauce will be enough to cook the seafood.
Give the mixture another stir and you’re ready to ladle into your bowls.
Garnish with parsley and basil and some extra cracked pepper.
…and since we were almost boat-ready,
I just happened to have some of my boat sprouts
to top off this wonderfully fragrant dish.
Serve with a lemon wedge and some crusty bread on the side.

inspired by Food 52


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